Beginner's Box: Egg salad homey and inexpensive

Leftover Easter eggs? If you’ve kept them refrigerated, you can use them to make egg salad.

Saimi Rote Bergmann

Leftover Easter eggs? If you’ve kept them refrigerated, you can use them to make egg salad.

This recipe from Eggland’s Best, which serves 20 to 25 people, includes colorful bits of bell pepper, carrot, scallion and olives. If you aren’t hosting a March Madness party and need a slightly smaller yield, try one of my variations.

Egg salad can be served on bread or buns, or as a salad on leaf lettuce. To tempt kids, serve egg salad as a dip accompanied by crisp tortilla chips.

In large bowl, combine eggs, vegetables and olives. In small bowl, whisk mayonnaise, yogurt, milk, mustard, salt and pepper until smooth. Stir into egg mixture. Cover and refrigerate for at least one hour.